Ingredients

1 kilogram chicken wings (tips retained for stock and then cut into two sections)

1 yellow onion, grated

1 tablespoon garlic, minced

1/4 cup buttermilk

1 cup all-purpose flour (plain)

Salt

Freshly ground black pepper

Vegetable oil, for deep frying

SAUCE:-

1/2 cup tomato sauce

1/3 cup Korean chilli paste (gochujang)

1 tablespoon hot chilli sauce

1 tablespoon garlic, minced

1/4 cup lemon juice

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon rice vinegar

1/3 cup spring onions, chopped

Nutritional

Serving Size: 1 (423.6 g)

Calories 523.9

Total Fat - 13.1 g

Saturated Fat - 2.5 g

Cholesterol - 602 mg

Sodium - 382.7 mg

Total Carbohydrate - 49.1 g

Dietary Fiber - 3.9 g

Sugars - 15.7 g

Protein - 51.6 g

Calcium - 109.8 mg

Iron - 7.8 mg

Vitamin C - 23.1 mg

Thiamin - 0.2 mg

Step 1

Place the wings sections in a bowl with the onion, garlic and buttermilk and leave for a few hours and when ready to cook drain the wings and coat them with the seasoned flour.

Step 2

Heat the oil to moderately hot and slip them a few at a time into the oil and cook until golden brown and keep warm in a moderate oven while you cook the rest.

Step 3

For the sauce simply combine the ingredients and when all the chicken is cooked tumble the crisp chicken wings through the sauce and at once and perhaps with a scattering of coriander leaves and toasted sesame leaves.

Cut the recipe in half and then made them following the recipe. When they were cooked through I broiled them for a couple of minutes to brown them up and brought them to my sisters for card night. They are just wonderful and a big hit with my card buddies!!